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Best Strawberry Shortcake Recipe with Whipped Cream Frosting

This classic Strawberry Shortcake recipe features layers of tender, buttery shortcake, sweet and juicy strawberries, and a luscious whipped cream frosting. Perfect for any occasion, this dessert is both simple to make and absolutely delightful.

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Electric mixer or hand mixer
  • Rubber spatula
  • Serrated knife (for slicing the cake layers)
  • Parchment paper (optional, for lining the pans)
  • Cake stand or serving plate

Ingredients

  • For the Shortcake:
  • 2 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Strawberry Filling:
  • 2 pounds fresh strawberries hulled and sliced
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice
  • For the Whipped Cream Frosting:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  • Make the Shortcake:
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the milk, vanilla extract, and eggs.
  • Pour the wet ingredients into the flour mixture and stir until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Prepare the Strawberry Filling:
  • In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly.
  • Let the strawberries sit at room temperature for at least 30 minutes to release their juices.
  • Make the Whipped Cream Frosting:
  • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
  • Assemble the Strawberry Shortcake:
  • Once the shortcake layers are completely cool, use a serrated knife to slice each layer in half horizontally, creating four thin layers.
  • Place the bottom layer of the cake on a cake stand or serving plate.
  • Spread a generous layer of whipped cream frosting over the cake layer, followed by a layer of the macerated strawberries.
  • Repeat the process with the remaining cake layers, frosting, and strawberries, ending with a layer of whipped cream frosting on top.
  • Decorate the top of the cake with additional strawberries, if desired.
  • Serve:
  • Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.
  • Slice and serve your beautiful Strawberry Shortcake with whipped cream frosting. Enjoy!